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Rice and peas or peas and rice is a traditional rice dish in some Caribbean and Latin American countries. Sometimes, the dish is made with pigeon peas, otherwise called gungo peas by Jamaicans. [1] Kidney beans (red peas / beans) and other similar varieties are typically used in the Greater Antilles and coastal Latin America.
Global average human diet and protein composition and usage of crop-based products [11] (more statistics) Humans eat thousands of plant species; there may be as many as 75,000 edible species of angiosperms, of which perhaps 7,000 are often eaten. [12] Most human plant-based food calories come from maize, rice, and wheat. [13]
Field peas or "dry peas" are marketed as a dry, shelled product for either human or livestock food, unlike the garden pea, which is marketed as a fresh or canned vegetable. The major producing countries of field peas are Russia and China, followed by Canada, Europe, Australia and the United States.
"Peas are a great sprinkle add-on to anything," Derocha says. Try throwing some into salads, soups, stir fry, pasta, baked chicken, risotto and casseroles to add an extra dose of plant-based ...
Grain legumes include beans, lentils, lupins, peas, and peanuts. [22] Legumes are a key ingredient in vegan meat and dairy substitutes. They are growing in use as a plant-based protein source in the world marketplace. [23] [24] Products containing legumes grew by 39% in Europe between 2013 and 2017. [25]
Staple foods are derived from either plant or animal products that are digestible by humans and can be supplied in substantial quantities. Common plant-based staples include cereals (e.g. rice, wheat, maize, millet, barley, oats, rye, spelt, emmer, triticale and sorghum), starchy tubers (e.g. potato, sweet potato, yam and taro) or root vegetables (e.g. cassava, turnip, carrot, rutabagas), and ...
Rice plant (Oryza sativa) with branched panicles containing many grains on each stem Rice grains of different varieties at the International Rice Research Institute. Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa.
Some cereals such as rice require little preparation before human consumption. For example, to make plain cooked rice , raw milled rice is washed and boiled. [ 62 ] Foods such as porridge [ 63 ] and muesli may be made largely of whole cereals, especially oats, whereas commercial breakfast cereals such as granola may be highly processed and ...